Chocolate and strawberry pie recipe 4014 7a26f42b-847a-4fa0-b577-3546f2b71ef8 /media/tpzm1jur/tarte-chocolat-fraise-1200-x-1200.jpg Crazy Leeks Crazy Leeks 2/1/2023 1:49:36 p.m. 0 0 65 6 to 8 Desserts Birthday Pies Strawberries Vegetarian

Chocolate and strawberry pie

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45
20
6 to 8
No

Ingredients

For the sweet dough:

  • Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
  • Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
  • Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
  • On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
  • Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
  • If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
  • Preheat the oven to 350°F (180°C).
  • Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
  • Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.

For the garnishing:

  • In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
  • Spread the jam in the bottom of the crust, then pour the ganache.
  • Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
  • Garnish the pie with strawberries and icing sugar.

Preparation

Side-by-side mode

For the sweet dough:

  • Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
  • Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
  • Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
  • On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
  • Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
  • If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
  • Preheat the oven to 350°F (180°C).
  • Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
  • Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.

For the garnishing:

  • In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
  • Spread the jam in the bottom of the crust, then pour the ganache.
  • Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
  • Garnish the pie with strawberries and icing sugar.

Chocolate and strawberry pie

Ingredients

For the sweet dough:

  • Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
  • Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
  • Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
  • On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
  • Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
  • If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
  • Preheat the oven to 350°F (180°C).
  • Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
  • Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.

For the garnishing:

  • In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
  • Spread the jam in the bottom of the crust, then pour the ganache.
  • Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
  • Garnish the pie with strawberries and icing sugar.

Preparation

Side-by-side mode

For the sweet dough:

  • Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
  • Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
  • Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
  • On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
  • Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
  • If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
  • Preheat the oven to 350°F (180°C).
  • Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
  • Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.

For the garnishing:

  • In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
  • Spread the jam in the bottom of the crust, then pour the ganache.
  • Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
  • Garnish the pie with strawberries and icing sugar.

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